Milk.

It’s one of those “foods” that can stir up a lot of emotion. Rightly so, as it’s the first thing we consume when we come out of our mother’s womb.

Anything made with dairy is the ultimate comfort “food”. It’s the one food that I hear people say the most “I love dairy too much, I won’t give it up”.

I totally get it. Diagnosed as lactose intolerant at 8 I continued to consume dairy until my early 30’s. Those 20+ years were filled with lots of horrendous smelling gas, bloating and many hours spent either wishing I were closer to a bathroom or doubled over in pain in the bathroom wishing that someone would perform an exorcism on me to stop me from feeling so terrible.

Why it took me so long to give up, I have no idea (apparently I’m a bit stubborn).

I think if I had known about Cashew Milk back then my transition would have been much easier.

Homemade Cashew Milk is my dream come true. It’s the creamiest of all homemade nut milks and in my opinion, the easiest to make, the creamiest and the most delicious.

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Cashew’s are 47% lower in fat than other nuts, a great source of protein and full of nutrients like magnesium, phosphorus, iron, potassium and zinc, which makes them a Smart choice.

What makes them Sexy? All of their goodness helps maintain heart health, helps with fatigue, headaches, muscle soreness, protect agains high blood pressure and support healthy bones teeth and muscles.

And, Cashew Milk is versatile. Add in some Cinnamon for a horchata or some black tea with some spices for Chai tea. Have fun with it. (I love mixing it with cooked millet or quinoa for a delicious breakfast).

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1 cup raw cashews (soaked for about 4 hours)
4 cups water
2 teaspoons vanilla extract
dash of sea salt
3-4 pitted dates, for sweetness (optional)

1. Soak the cashews in water at least 4 hours or overnight. Drain the water and the rinse the cashews until they run clear (soaking helps to neutralizes enzyme inhibitors making them easier to digest and makes them easier for your body to digest).

2. Add the cashews, 4 cups water, vanilla and sea salt to a high-speed blender (I love my Vitamix but if you don’t have one a regular blender will do). Start on low speed until the cashews are totally pulverized, approximately 2-3 minutes.

If you have a blender that can’t break down the cashews completely, strain the milk through a fine mesh strainer. Store the milk in a covered container in the refrigerator. It typically keeps for 4-5 days.

NOTES:
* This yields approximately 5 1/2 cups of milk. If you’d like thicker milk, decrease the amount of water you add in.

* Add in cinnamon or some black tea with some spices for Chai tea or any other flavor you’d like. Have fun with it!